Fusilli with Shiitake Mushrooms Broccoli Rabe and Prosciutto Sauce (Michele Urvater) |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1 pound fusilli pasta |
1 pound broccoli rabe, trimmed and cut into 1-inch pieces |
1/2 cup olive oil |
1/2 cup minced shallots |
1 clove garlic, minced |
6 -8 ounces shiitake mushrooms, trimmed and sliced |
1 6 -8 ounce piece of prosciutto or similar cured ham, cut into small dice or strips |
1/2 -1 teaspoon dried hot red pepper flakes to taste |
1/3 cup chicken stock or broth |
2 tablespoons minced fresh parsley |
2 tablespoons minced fresh chives |
2 tablespoons fresh tarragon |
freshly grated parmesan cheese, optional garnish |
sundried tomatoes, optional garnish |
Directions:
1. First make the sauce. In a skillet heat oil. Add shallots and cook, stirring for 1 minute. Then add mushrooms and cook, stirring occasionally for 5 minutes, or until mushrooms are lightly golden. Now stir in garlic, prosciutto, and red pepper flakes and cook for 30 minutes, and then add chicken stock or broth and simmer for 1 minute. To your pasta, bring a large pot of water to a full rolling boil. When the water is ready, add your pasta. Remember start your cooking time when the water returns to a boil, not when you add the pasta. Cook your pasta according to package directions, after 6 minutes of cooking, add the broccoli rabe to the cooking pasta. Drain pasta and broccoli rabe in a colander and transfer to a serving dish. Top with sauce, mixing well. Garnish if desired.
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